Saturday, August 10, 2013

All Purpose Gluten-free Flour Mix and a Peak at My Pantry

I have what people like to call a little bit of a labeling problem.  I'd say I was at my worst when I got my hands on some vinyl with adhesive. And then I figured out you can write on it.  Oh, boy.  It was not good. I'd find myself lying awake at night, too excited to sleep, thinking about the next cabinet I could organize...Ok maybe it wasn't quite that bad, but you get the idea.  I have a cricut machine which cuts out shapes and letters for you, so you can imagine my delight when I realized I could use my chalkboard markers to write on vinyl.  
Enough of that, already...I wanted to share with you my mixture for all purpose gluten-free flour.  I use this interchangeably in most recipes that call for flour.  You can buy a pre-mixed GF all purpose flour, but I've found them to be double or triple the price with the same ingredients I use myself.  I buy all of my gluten-free flours at a bulk food store, for about 1/2 the price of health food stores or grocery stores. Each flour has a different texture and taste so I have to keep several on hand, which take up quite a bit of cupboard space.  Here is the mix that I use, and you can see I attached the mix on the back of my canister for when I need to refill:

In case you can't read my writing:

GF All Purpose Flour Mix:
1 1/4 C. Brown Rice Flour
1 1/4 Sorghum Flour
1 C. Tapioca Flour
1 C. Sweet  Rice Flour
2 t. Xanthan Gum (which helps whatever you're making rise and fluff)

So I was panicking when I realized I needed all of these flours.  I love to bake and cook, and so I knew I would need to carry them all.  I've found a lot of recipes that are designed specifically to be gluten-free.  They use a variety of flours in different combinations, and these really come out better than just subbing the all purpose flour, for the most part.  You don't have to have all of these flours, but I bake so much and make our own bread and even pasta, so for me, they were a must.  

Now back to the organizing part.  I find it much easier to keep these flours and mixtures in their own airtight containers.  These containers were $1 a piece at the local dollar store.  I love them!!  Every thing is uniform, and of course, properly labeled.  It makes baking/cooking so much easier when all you have to do is pop open the lid and pour, rather than fumbling with bags and twisty ties and piling things in and out of the cabinet.  Everything here has a place.  Maybe that's my own twisted justification for being a label/organizingaholic?  Either way, it works for me.

These are my most frequently used flours, so I keep them where its easy to get to them and in large containers.

These are also frequently used, but in much smaller quantities at a time, so again, easy access, but small containers this time.

These flours, I consider to be more specialty flours.  They are good for adding texture or grit to biscuits, scones, or pizza dough, and are good for a lot of vegan recipes, too.  I don't use these very often, so they are up on the top shelf, for when I need to do jumping and reaching exercises for the day.

These are the overflow that won't fit in my containers, and mixes for biscuits or pizza dough that I get at the same bulk store for an amazing price, and they are delicious, I might add. 

Well,  I hope you enjoyed this tour of my flour cabinet, I know its not exciting, but anything that makes your day a little easier, is alright with me!!!

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